HALONG PEACHY
HALONG PEACHY
HALONG PEACHY

HALONG PEACHY

Floral, peach & vibrant

29 Reviews

Processing

Natural Anaerobic with salt in 36h and peach yeast in 24h

Medium Roast

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QUANTITY GUIDE

BREW METHOD 12 OZ 24 OZ 36 OZ
POUR OVER (20-22 g/cup) 15 cups 31 cups 46 cups
FRENCH PRESS (30 g/cup) 11 cups 23 cups 34 cups
ESPRESSO (20 g/cup) 17 cups 34 cups 51 cups
AEROPRESS (16 g/cup) 21 cups 43 cups 64 cups
DRIP (41 g/cup) 15 cups 31 cups 46 cups

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What makes it special?

Halong Peachy starts with the bold, familiar character of Fine Robusta. Through peach fermentation, it develops delicate notes of ripe peach that add a fresh layer of fruit complexity—creating an espresso that's both comforting and unexpectedly expressive. 12 oz bag, whole bean coffee.

Halong Peachy

Halong Peachy

Built on a rich and full-bodied base, this coffee opens up with notes of ripe peach and apple. The peach is especially clear, showing itself from every first sip.

Unique Flavor

This coffee was created when we experimented with fermenting tropical fruits with coffee. And peach flavor worked best, showcasing interesting notes unlike anything anyone else had.

Brew Inspiration

We roast this coffee to a medium profile so it can be enjoyed across different brewing methods. Whether brewed as espresso, phin, pour-over, or Chemex, it delivers a sweet, balanced cup with plenty of character.

Not All Robusta Is the Same.

Commercial Robusta
100% ripe-picked cherries
Fruit fermentation
Naturally fruity aroma
Great for Espresso & Pour Over
Only for Phin
Fresh roasted weekly
Flavor profile
Peach • Apple • Floral
Bitter • Woody • Smoky

WHAT MAKES OUR COFFEE SPECIAL?

Vietnamese Climate & Volcanic Soil

The altitude, climate, and volcanic soil of Lam Dong, VietNam create coffee with natural sweetness and remarkable balance.

Crafted with Care

We harvest only ripe coffee cherries, then process them with care to preserve their natural sweetness and character.

Roasted Fresh Every Week

Small-batch roasted every week, so every bag reaches you at its freshest.
WHAT MAKES OUR COFFEE SPECIAL? WHAT MAKES OUR COFFEE SPECIAL?

Signature Blends Brew Guide

Brew Time

Brew Time

25–30 seconds

Grind Size

Grind Size

Extra-fine

Coffee Dose

Coffee Dose

20 g

Water Amount

Water Amount

Yields 40 g

1. Preheat Your Machine

Make sure your espresso machine is preheated at least half an hour before brewing.

2. Remove the Portafilter

Remove the portafilter from the group head and rinse the group head.

3. Grind Your Coffee

Grind your coffee to a medium grind.

4. Level the Grounds

Use your finger or distribution tool to level the grounds in the portafilter basket for even distribution.

5. Tamp the Grounds

Angle your arm at 90 degrees and tamp evenly.

6. Prepare Your Setup

Place the portafilter into the machine and a demitasse cup on the drip tray.

7. Pull Your Shot

Depending on the coffee and the profile you’re trying to achieve, shots should take between 25 and 30 seconds to pull. You get the best results if you measure your yield onto a scale.

8. Enjoy

Pour the coffee into your favorite mug and enjoy. If you brewed into a mug, give it a stir before drinking.

Brew Time

Brew Time

2:30–3:30 minutes

Grind Size

Grind Size

Medium

Coffee Dose

Coffee Dose

27 g

Water

Water

350 g

1. Heat Your Water

Heat at least 350 g water to 195–205ºF. Darker roasts brew best at the cooler side of the spectrum, while lighter roasts take hotter water.

2. Grind Your Coffee

Grind your coffee to a medium grind.

3. Bloom the Grounds

Add your coffee to the filter sitting inside your dripper. Shake gently until level.

Start your timer and scale at zero. Beginning in the center of the grounds, pour a spiral pattern: three laps out then three laps in, until you reach 50 g on the scale.

You’re aiming to finish this pour in 10 seconds.

4. Begin Your First Pour

At 40 seconds, beginning in the center of the grounds, pour a spiral pattern: five laps out then five laps in, until you reach 150 g on the scale.

You’re aiming to finish this pour in 10 seconds.

5. Begin Your Second Pour

At 1:10 minutes, beginning in the center of the grounds, pour a spiral pattern: five laps out then five laps in, until you reach 250 g on the scale.

You’re aiming to finish this pour in 10 seconds.

6. Begin Your Final Pour

At 1:40 minutes, beginning in the center of the grounds, pour a spiral pattern: five laps out then five laps in, until you reach 350 g on the scale.

You’re aiming to finish this pour in 10 seconds.

7. Wait for the Finished Cup

Allow all the water to pass through the dripper into the carafe. Total brew time — depending on coffee, roast level, and grind — can take anywhere from 2:30 to 3:30 minutes.

8. Enjoy

Pour the coffee into your favorite mug and enjoy. If you brewed into a mug, give it a stir before drinking.

Brew Time

Brew Time

1:45–2:15 minutes

Grind Size

Grind Size

Medium-fine

Coffee Dose

Coffee Dose

20–27 g

Water Amount

Water Amount

200 g

1. Heat Your Water

Heat at least 250 g water between 200ºF and 210ºF and grind your coffee to a medium grind.

2. Prepare Your Carafe

Add approximately 75 g of ice to a carafe and set the dripper on top of the carafe.

3. Bloom Your Grounds

Add your coffee to the filter sitting inside your dripper. Shake gently until level.

Start your timer and scale at zero. Beginning in the center of the grounds, pour a spiral pattern: three laps out then three laps in, until you reach 50 g on the scale.

You’re aiming to finish this pour in 10 seconds.

4. Begin Your First Pour

At 40 seconds, beginning in the center of the grounds, pour a spiral pattern: four laps out then four laps in, until you reach 120 g on the scale.

You’re aiming to finish this pour in 10 seconds.

5. Begin Your Final Pour

At 1:10 mintues, beginning in the center of the grounds, pour a spiral pattern: four laps out then four laps in, until you reach 200 g on the scale.

You’re aiming to finish this pour in 10 seconds.

6. Wait for the Finished Cup

Allow all the water to pass through the dripper into the carafe. Total brew time — depending on coffee, roast level, and grind — can take anywhere from 1:45 to 2:15 mintues.

7. Enjoy

The ice should be fairly melted, diluting coffee to its desired strength. Pour your coffee over a glass with ice and enjoy.

What You’ll Need

10 OZ PHIN FILTER

10 OZ PHIN FILTER

Any last questions?

What is Fine Robusta?

Fine Robusta is the specialty grade of Robusta coffee. To qualify, it must score 80 points or above under the Coffee Quality Institute (CQI) standards, with strict requirements for ripe cherry selection, minimal defects, and exceptional cup quality.

What is Peach Yeast Fermentation?

Peach yeast fermentation uses a natural yeast strain originally isolated from peaches to guide fermentation. It doesn't add peach juice or flavoring—it simply helps unlock different aromas already present in the coffee.

Does this coffee contain peaches?

No. Halong Peachy is made from 100% coffee. The peach-like aroma develops naturally during fermentation, with no fruit or artificial flavors added.

Is this suitable for pour over?

Yes. Pour over is one of the best ways to experience the delicate fruit aromas and floral sweetness that make Halong Peachy unique.

Will it taste like flavored coffee?

Not at all. Expect subtle peach-like aromas balanced with the natural sweetness and body of Fine Robusta—not an overpowering flavored coffee.

Who would enjoy Halong Peachy?

It's perfect for curious coffee drinkers who already enjoy specialty coffee or want to explore how fermentation can transform Vietnamese Fine Robusta.

How is it different from Hanoi Bloom?

Both are Fine Robusta, but they showcase different fermentation methods. Hanoi Bloom highlights tropical fruit and honey-like sweetness, while Halong Peachy leans toward elegant peach aromas, floral notes, and a softer fruit profile.